Cultured Cornbread, Good for Your Taste Buds and Health!


Mmm… Yum!


Cultured cornbread? What exactly do I mean by that? Well cornbread is a part of southern culture but that’s not what this recipe is about. In this instance I’m talking about two cultured ingredients that give this cornbread a healthy twist and make it taste amazing. They add a pleasant zing that will have people asking for your recipe! Cultured foods have added probiotics making them easier to digest. This cornbread includes sourdough starter and whey, both add probiotics and an incredible flavor profile!

2 cups organic cornmeal
1 cup sourdough starter
1 1/2 cup whey (buttermilk can substitute, I used the whey left from making Milk Kefir Cheese)
1/4 cup melted organic butter
2 beaten eggs (ours are from our free range chickens)
1/4 cup organic cane sugar or honey
1 teaspoon salt
1 1/2 teaspoon baking soda
2 tablespoons bacon grease

Preheat 9″ cast iron skillet in 400° oven. Combine dry ingredients in bowl, stir well. Make depression in dry ingredients and add remaining ingredients except grease, mix just enough to remove clumps and set aside batter until slightly bubbly. Add bacon grease to hot skillet and coat bottom and sides well. Pour batter slowly into skillet. Cook for 25 -35 minutes or until golden and toothpick inserted in center comes out clean.

Enjoy this delicious treat with some cultured butter or plain. Either way, you and your family will love it, and your belly will too!